Chia Pudding
Set overnight, vanilla, maple and mango and berries.
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Whisk it twice. Everyone who has made bad chia pudding made it by whisking once and walking away - the seeds sink, gel together in a raft at the bottom, and you get milk on top and cement underneath. Five minutes later, one more stir, and it sets evenly every time.
Ingredients
Everything below makes 2 servings.
- 6 tbspchia seeds
- 1½ cupsoat milk
- 2 tbspmaple syrup
- ½ tspvanilla extract
- 1 pinchkosher salt
- 1 cupmangodiced - frozen and thawed works fine
- ¾ cupmixed berriesfor the top
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 330calories
- 9gprotein
- 40gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Dice the mango into small cubes. If you are using frozen, leave it in the fridge overnight next to the pudding and it will be ready at the same time.
Whisk and rest
Whisk the chia seeds, oat milk, maple syrup, vanilla extract and kosher salt together in a jar. Wait 5 minutes, then whisk AGAIN - this second whisk is the entire difference between chia pudding and a jar with a lump of chia at the bottom. The seeds start to gel and clump in the first few minutes and breaking that up now is the only chance you get.
5 min · hands onFridge overnight
Lid on and into the fridge for at least 4 hours, ideally overnight. It sets into something like a loose tapioca.
240 min · hands offTop and eat
Spoon into bowls and pile the mango and mixed berries over the top. If it set firmer than you like, stir in a splash more milk - it loosens instantly.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Spoon yogurt over the set pudding in a layer - adds dairy allergen. Adds about 1 minutes.
Toast in a dry pan 2 min until the edges brown, then scatter. Adds about 2 minutes.
Sets slightly firmer than oat milk; adds a dairy allergen.
What keeps
Holds 5 days and does not degrade - the texture is the same on day five as day one, which is unusual for a make-ahead breakfast. Make a big jar and spoon portions out; top each one the morning you eat it.
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